Looking for some interesting dishes for your weekend party? Here is a yummy chicken chaat. Also comes your way a non-vegetarian chutney with rather unusual combination of ingredients. Happy eating!
Tandoori chicken chaat
Ingredients
2 chicken breasts, boneless
1 cup pomegranate seeds
75ml imli chutney (tamarind)
20g chaat masala
2 chopped onions
2 chopped green chilli
50ml coriander and mint chutney
50 ml curd
Juice of 1 lemon
To marinate
100 ml yoghurt
2 tbsp tandoori powder
1 tbsp chaat masala
Salt to taste
Method
Marinate the chicken breast and keep it in a chiller for 4 to 6 hours.
Put it in the electric oven for 20 minutes at 180C or cook it in the clay oven for 10 mins at 350C.
When done, cut it into half inch cubes and keep it aside.
Take a bowl and mix in the chicken cubes with all the other ingredients.
Serve hot or cold, garnished with chopped coriander leaves.
Murg kaleji chutney
Ingredients
5 pieces chicken liver
5 garlic cloves
2 umrak chillis
1/4 tsp ajinomoto
1 1/2 tsp salt
Method
Take a pan and boil the chicken liver till cooked. Soak the umrak chillies in half cup boiling water for 5 minutes. Make a paste of the garlic cloves and the umrak chillies with the help of a batan and uña (sil-batta). Once it is done, churn the garlic and umrak paste in a mixer along with the liver, salt and ajinomoto.
Do not throw the water in which the umrak chillies are soaked. Use it while mixing all the ingredients together.
About the chef
Chef Nikhil Aggarwal says he became interested in cooking at the age of 9 surprising his mother with a full meal on her birthday. After he completed high school at Kulachi Hansraj, Delhi, he decided to pursue his passion for the culinary arts and enrolled himself at the Oxford Brookes University, U.K. During his graduation, he trained under UAE’s top Chef, Mohd. Rasheed Quraishi, while working at the Taj Palace in Dubai. There, he learned the art of preparing traditional Indian food – from basic gravies to elaborate plate presentation.
